Plucked Omelet Souflée with Raspberry Cream

For the omelet souflée, sift the flour and beat with the egg yolks, milk, whipping cream and salt, drizzling in the hot butter via the pastry blender. Gently fold in the egg white foam. Form the batter to about an inch thick in a heated and buttered frying pan (appropriately sized, or use two frying pans). Bake in the heated stove at 200 °C until golden brown.

Almond caramel: put butter and sugar in the frying pan and caramelize at high temperature, add almond kernels (be careful: let them brown quite quickly…) and cover the omelet with the almond caramel. Then pluck the omelet into pieces.

Place the plucked omelette souflée on a plate and serve with raspberry cream (see separate recipe) and vanilla whipped cream.

Preparation Tip:

You can also serve the omelette souflée as a layered dessert in a glass. To do this, simply always a layer of omelette soufflée and a layer of raspberry cream.

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